Cooks Note: Dough should be soft but not stick to your fingers. If dough is too wet, work in flour 15 mL (1 tbsp.) at a time. If dough is too dry, add buttermilk 15 mL (1 tbsp.) at a time. Crackers can be stored in an airtight container for up to 3 days or frozen for up to 3 months.